Pantry Chicken and Beans Recipe

Name: Pantry Chicken and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Extra Virgin Olive Oil; 1 can (14.5 Oz. Size) Black Beans, Drained And Rinsed.; 1 can (14.5 Oz. Size) Kidney Beans, Drained And Rinsed; 1 can (14.5 Oz. Size) Navy Beans, Drained And Rinsed; 1 can (14.5 Oz. Size) Diced Tomatoes, Slightly Drained; 1 pinch Crushed Red Pepper; 2 teaspoons Anchovy Paste; ⅓ cups Chopped Kalamata Olives; 3 cloves Garlic, Minced; 1/2 cups Cherry Tomatoes; 12 whole Chicken Breast Tenders; 1 pinch Coarse Salt And Freshly Ground Pepper; 1/2 cups Freshly Grated Parmesan; 1/4 cups Parsley, For Garnish

Servings: persons

1 teaspoon Extra Virgin Olive Oil
1 can (14.5 Oz. Size) Black Beans, Drained And Rinsed.
1 can (14.5 Oz. Size) Kidney Beans, Drained And Rinsed
1 can (14.5 Oz. Size) Navy Beans, Drained And Rinsed
1 can (14.5 Oz. Size) Diced Tomatoes, Slightly Drained
1 pinch Crushed Red Pepper
2 teaspoons Anchovy Paste
⅓ cups Chopped Kalamata Olives
3 cloves Garlic, Minced
1/2 cups Cherry Tomatoes
12 whole Chicken Breast Tenders
1 pinch Coarse Salt And Freshly Ground Pepper
1/2 cups Freshly Grated Parmesan
1/4 cups Parsley, For Garnish

1
Preheat oven to 350 degrees F. Oil the inside of a 9x13 baking dish.
2
Dump the beans in.
3
Then dump the canned tomatoes on top.
4
Sprinkle with the crushed red pepper, followed by the anchovy paste dollops, the chopped olives, garlic and cherry tomatoes.
5
Toss it about with your fingers to get it all combined.
6
Throw it in the oven for 25 minutes and bake until the cherry tomatoes start to soften and burst a tad.
7
Top with chicken tenders, season with salt and pepper and throw back in the oven for 30 minutes.
8
If you need to flip it to broil for a couple of minutes, thats fine.
9
Sprinkle with grated parmesan and parsley.
10
Serve her up and eat!

994

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon Extra Virgin Olive Oil, 1 can (14.5 Oz. Size) Black Beans, Drained And Rinsed., 1 can (14.5 Oz. Size) Kidney Beans, Drained And Rinsed, 1 can (14.5 Oz. Size) Navy Beans, Drained And Rinsed, and more.

Yes, Pantry Chicken and Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pantry Chicken and Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions